Thursday, March 14, 2013

A long overdue post

This is a long overdue post. For quite a while now I had lost the folder with the photos of the occasion. It is a pre-Christmas pot luck lunch
at Sonia's home. She is the originator of the “Nasi Lemak Lover” blog.
All of us were to bring a contribution and I took "chee cheong fun" from my favorite store and home made
yong tau fu, the one that my Mum taught me.

Yong tau fu that mum taught me to make, with taucu

Chee cheong fun from my favorite store

the yong tau fu I brought to Sonia's house

The gathering was planned so that we could meet up with
Jessie of “Jessie Cooking Moments” and her family. Jessie is a Malaysian living in Australia and we were all eager to meet and greet.

Yen of “Eating Your Heart Out” and her hubby were there with
us too. Yen brought with her some
delicious nama chocolate and banana cake. (Yen, correct me if I am wrong. LOL!).

Sonia was a generous and a terrific host as always. You can see all
the food she prepared for us!

What do foodies do when they get together? We make food, of course, and Sonia let us help prepare the “tong yuen” and
it was fun to do.

Yen’s hubby was having fun not only making the “tong yuen”
but wrapping the poppiah. Check out his original sauce applying idea.

I brought everyone a small Christmas gift as it was the season. I even had a
surprise for Sonia’s youngest son, Desmond.

Please click on the picture to get the recipe

The little one
that enjoyed my “otak otak” a couple of years ago, is now a big boy. I thought letting him
play this Ang Pau game would be fun for him.So I had a bunch of red packets with different amount of
money inside and I told him that there were big and small gifts and that it was on him to pick out the
biggest one.

He was so excited when he heard that. He looked
at the Ang paus intensely, as if he could see the amount inside. Then he leaped to pull out an envelope and quickly opened it. From his expression, I could read
what was in his head. “OH NO! AIYAH, only RM20.00. Chay!!” LOL!

For those of you who would like to try making popiah at
home, click on the photo below to get the recipe. We have popiah parties and have a ball to see who is most skilled at rolling them,and who can eat the most.

Please click on the photo to get the recipe

We had a wonderful afternoon together. I regretted I
could not spend more time with Jessie and family as I had to head back home
early. But then, I am very glad I got to meet her in person. She is such a sweet young lady.

Hello hello! I was wondering yesterday why there is one of your readers visited my blog, hahaha, thanks for "introducing" me here! I still feel extremely sorry for turning up so late. Only if you could stay a bit longer as we hang out there until after dinner time, you know. Isabelle even had shower there, hehehe! She was sick & we got loss, thanks to the GPS! Anyway, I did try your yong tau fu & chee cheong fan, like it! So next time will you be scared of meeting up with us again, hahaha!

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A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.

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AWARDS

I wish to thank those who have given me AWARDS. I feel really honored and thankful to you all. I have decided not to display the awards in my blog or pass it on because I feel it is impossible for me to pass it on to all the deserving blogs. They are so many and I do not feel comfortable leaving anyone out. I hope you appreciate how I feel. Once again Thanks a Million for thinking of me.